The next is from Simon Haxter, restaurant manager: Combine mayonnaise, mustard, pepper and 1/2 tablespoon rosemary in bowl. Generously coat chicken pieces with marinade. Broil chicken breasts or saute them in oil over medium heat 5 to 8 minutes or until cooked through. While chicken is cooking, separately steam green beans and spinach, cooking beans until just tender, 3 to 5 minutes, and cooking spinach just until wilted. Set beans aside to cool. Keep spinach warm. To make vinaigrette: Combine oil, vinegar, garlic, salt and reserved 2 tablespoons rosemary. Mix well. When beans are cool, add olives to them. Pour desired amount of vinaigrette dressing over beans and olives. (Remaining dressing can be refrigerated and used over a green salad.) For each serving: Place bed of about 1/2 cup spinach on a plate. Set a chicken breast atop spinach. Place 3/4 cup dressed beans on plate along with 4 to 5 stuffed new potato halves. Garnish each chicken breast with sprig of fresh rosemary. Makes 8 servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998